www.comatec.fr

plated dessert in an OVEO

IngredIents / for 15 servings

Rice cream

50 g rice 480 ml raw milk67 g caster sugar 8.7 g gelatine sheet 235 ml 42% fresh cream

Soy sauce ice cream

185 g egg yolks 135 g caster sugar 80 g Trimoline (or inverted sugar)500 ml 35% fresh cream500 ml raw milk 17 g soy sauce

Brown sugar Chantilly

200 ml 42% fresh cream 30 g brown sugar

Sauce

24 ml soy sauce 21 g caster sugar 36 ml Japanese sake 96 g dark honey 8 g cornflour

Garnish

15 chocolate tuiles 15 chocolate decorations 15 sugar sticks 15 Kadaif nest Sesame seeds 15 OVEOs

preparatIon

• Rice cream: Cook the rice on low heat in 400 ml of milk. At the same time, boil the remaining 80 ml water with the cream. Add the gelatine sheets, and mix the two well together. Let cool on bed of ice, stirring regularly. Ladle the rice cream into the OVEOs.

• Soy sauce ice cream: Pour the milk, Timoline, and fresh cream into a pan and heat on medium heat. At the same time, whisk the yolks in a processor with the sugar. As soon as the milk boils, remove from heat and pour part of it into the processor while stirring with a whisk. Empty the processor completely into the milk and dilute well. Return the pan to the heat and cook to a syrup (85%). Pass immediately through a sieve to catch any bits of yolk and sugar that may have coagulated during cooking. Set aside to cool. Incorporate the soy sauce. Blend, reserve.

• Brown sugar Chantilly: Whisk the fresh cream. When it begins to thicken, combine with the brown sugar. Keep whisking until it has the right consistency.

• Sauce: Boil together the soy sauce, caster sugar, Japanese sake and dark honey in 80 ml water. At the same time, dilute the cornstarch in 22 ml water. Mix together then leave to cool.

• Garnish: In the centre of a nice plate, place the OVEO garnished with rice cream on a Kadaif nest. Place a quenelle of ice cream on one side of it and a quenelle of Chantilly on the other side. Decorate the Chantilly quenelle with the sauce and the rice cream quenelle with the chocolate tuile and some sesame seeds. Arrange the sugar stick for a perfect presentation.

OVEO is a beautiful solution for adding relief

to this dessert traditionally

served on a plate.

Takashi Suzuki, Pastry ChefGrace Hotel

Yokohama - Japon www.gracehotel.jp